Reduce the post-harvest losses in organic beetroot production

Summary

The market for organic agriculture is rapidly growing. In Switzerland, the production of organic Beetroot is particularly renowned. However, their storage until spring has become increasingly difficult in recent years, and losses due to post-harvest rots can lead to over 50% by March. The causes for the various storage rots in beetroot are currently unclear, and therefore there are few measures to prevent them in organic production. Pathogen infections causing storage rots in beetroot can occur via the seed, in the field, or post-harvest.
Understanding the process of infection is, therefore, critical to find preventive solutions. Here, we present the results of a two-year project that aim to reduce post harvest losses and elucidate the causes of storage rots in organic beetroot production. Analysis of stored beetroot revealed Fusarium and Phoma as predominant pathogens, while Botrytis, Rhizoctonia, and Pythium as additional causative agents of storage rots. Field trials in cooperation with four producers of organic beetroot were performed, where the production from sowing to storage was monitored. Different measures, such as steam sterilization of the seed, the use of biocontrol products in the field and before storage, or processing and cooling methods after harvest, as well as cultivar differences were investigated. The various measures were found to affect seed health, seedling emergence, leaf health, and the quality of beetroot after storage.